Fish Taco in Pumpkin Seed Chipotle Sauce with Pan-Fried Avocado

1 pound white fish fillets (cod, tilapia or halibut)

2 tablespoons olive oil

2 poblano peppers, seeded and cut into medium slices

½

cup toasted, unsalted pumpkin seeds

¼

cup chicken or vegetable stock

2 teaspoons adobo chipotle sauce

½

medium yellow onion

½

cup fresh cilantro leaves, leaves and stem part, reserve some for garnish

¼

teaspoon dried oregano

¼

teaspoon salt

¼

teaspoon ground black pepper

1 tablespoon chili powder

1 avocado, peeled and cut into small dices

½

cup thinly sliced fresh lettuce

4-6 corn tortillas

Lightly sprinkle a pinch of salt, ground pepper and chili powder on the fish fillets.

Heat 2 tablespoons olive oil in a nonstick heavy saute pan. Pan-fry fillets over medium-heat for about 1 minute on each side, or until the fish is cooked or turns opaque. Remove fillets to a plate, slice crosswise into small planks and set aside.

In the same pan, lightly saute the poblano pepper for about 1-2 minutes; transfer to plate of fillets.

Meanwhile, combine the pumpkin seeds, stock, chipotle sauce, onion and cilantro, oregano, salt and pepper in a blender and puree until smooth.

Transfer the sauce mixture into a small saucepan and simmer 10 minutes over medium-low heat, stirring occasionally. Add the fish and poblano pepper and stir to combine.

To serve: Put a spoonful of fish, peppers, avocado and lettuce onto a tortilla and fold into a taco.

Serves four.

La Tortilla Factory